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wholewheat date and carrot muffins

I just got Sara Forte’s cookbook, Sprouted Kitchen. As soon as I cracked the pages what should have been a feeling of inspiration, was instead a instant jealously. Those photos are suductivly perfect, and how the heck does she make wholesome food look like that?! And Oh! how I want my cookbook to be done!

Hugh Forte, the photographer behind the blog and the book is brilliant, he has breathed a breath of fresh creative ideas into food styling and food photography. If you don’t follow the blog, start now, and if you don’t own the book, for goodness sake click the link to the Amazon page.

I am also unashamed to say, I absolutely have a couple-crush on them. I don’t know if I made that up, “couple-crush”, but they are so adorable. Go to her blog and look at pictures of the two of them, and you too will have a couple-crush. The Sprouted Kitchen blog has been such an inspiration to me over the last couple of years. I strive for the level of excellence they provide of their scrumptious blog, and book.

Have a happy weekend! Here are a couple of food-related posts from around the web:

-Sara is so good about using alternative flours and sugars. I, on the other hand am not as disciplined as she. I altered the flour and sugars, but they are still pretty healthy. Hey, I never clammed to be a health blog. If you want a completely alternative to normal sugars and flours, follow Sara Forte like a madman.

-My batch made 18 what I would call “normal sized” muffins. I filled my standard sized muffin tins about 3/4 of the way full. Though the original recipe says it only makes 12 small, and 8 large muffins.

-The recipe said, 21-23 minute baking time for small muffins, and 25-27 for large muffins, but mine came out perfect at 20 minutes.

-I made a batch with the topping and a batch without, both were equally as good, the toppingless ones were more photogenic, so they ended up on the blog. If you want something a little more sweet add the topping.

Whisk together the yogurt, butter, egg, and vanilla. Add the dates and set aside. In a separate bowl sift together flour, evaporated cane juice, 1/3 cup brown sugar, baking powder, baking soda, salt, and cinnamon. Stir in 1/3 of the flour mixture to the carrot mixture, then Gently fold in the remaining flour mixture.

Line or grease your muffin tins. (See note) Spoon the muffin batter into the prepared pans.

(Optional) To make the topping, in a small bowl mix together the 1/2 cup brown sugar and 2 teaspoons cinnamon. Sprinkle the tops of the unbaked muffins.